Having been established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is a historical name in the Champagne wine region. Uniqueness, excellence, generosity and simplicity are the values which guide this house with a familial spirit. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in Champagne. This jewel comes from rare champagnes and is endowed with an exceptional power.
The Philipponnat Champagne House overlooks an exceptional vineyard which comprises 20 hectares of Premier and Grand Crus in Ay, Mareuil-sur-Ay and Avenay.
A harsh winter preceded a stormy spring. Although the wet and mild conditions brought about significant mildew pressure, the hot and dry weather before harvests allowed the grapes to be harvested in an exceptional state of health – fruity and with a moderate level of acidity, resulting from a significant level of sunshine, higher than in 2008 and closer to the 2002 vintage.
Winemaking and ageing
This cuvée is vinified in a traditional manner, in vats and in wood (sous bois) to avoid premature oxidation. Only the juices which were vinified in vats undergo partial malolactic fermentation. This champagne enjoys eight years of ageing. Its dosage is 4.25g/litre.
The Grand Blanc 2009 by Philipponnat is a 100% Chardonnay wine, produced from the Côte des Blancs. The first press is exclusively made of Premier and Grand Crus.
The wine is a beautiful light gold adorned with an abundantly delicate effervescence.
The expressive nose elegantly combines notes of stone fruit (mirabelle plum) and exotic fruit.
The palate seduces with its finesse, creamy texture and palette of exotic aromas. The finish is supple and generous.
Food and wine pairings
The Grand Blanc 2009 by Philipponnat is ideal as an aperitif and goes perfectly with poached fish and shellfish (shrimp, lobster) or in sauce alongside butter.
For an optimal tasting, serve at between 6 and 8°C as an aperitif and 9 to 11°C at the table.
The Grand Blanc 2009 by Philipponnat can wait in the cellar for a minimum of five years to develop its aromatic complexity.